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Smoked Chicken Wings

Prep Time 20 min
Cook Time 90 min
Servings 6-8

Fuel and Tools

  • Kingsford® Original Charcoal Briquettes
  • Digital meat thermometer
  • Long-handled tongs or long-handled metal spatula
  • Member’s Mark™ Super Premium Paper Towels

Ingredients

  • Member’s Mark™ Whole Chicken Wings
  • Hidden Valley® Original Ranch® Seasoning
  • Sauce or glaze (optional)
  • Hidden Valley Original Ranch for dipping

Directions

  1. Season your wings thoroughly with Hidden Valley Original Ranch Seasoning.
  2. Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquettes into a chimney or pour them in a mound and light. Wait for coals to light fully.
  3. Once the charcoal turns gray with ash, arrange coals in a two-zone method: coals on one side of the grill and a void on the other. Coals should be at medium heat, around 400°F.
  4. Add the grate and let it heat up. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with the tongs and oil the grate thoroughly.
  5. Place the seasoned chicken wings on the hottest part of the grate, directly above the coals and sear for 1–3 minutes, searing the wings on all sides until they’re nicely browned and the skin is crispy.
  6. When the chicken wings are browned on all sides, move them to the cooler side of the grate. Place the lid on the grill and let them finish cooking through.
  7. Depending on the size of the wings, they should take about 8–10 minutes to finish cooking. Use your digital meat thermometer to make sure they’ve hit the internal temperature of 175°F.
Tips

Baste your wings with your favorite sauce and allow them to caramelize over direct heat for 1–2 minutes. Then, remove them from the grill and serve.

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